Glazed Short Ribs by Jean-Georges

Glazed Short Ribs

Serves 8

3 cups dry red wine
7 ½ pounds bone-in short ribs, separated into whole ribs
Kosher salt
2 whole heads garlic, cut in half through their equators
5 large fresh shiitake mushroom caps, halved
2 carrots, peeled and chopped
2 medium yellow onions, peeled and quartered
1 small celery stalk, chopped
4-inch piece fresh ginger, peeled and sliced
11 whole allspice berries, lightly crushed
1 cinnamon stick
1 (6 x 5) sheet konbu
½ small bunch fresh thyme
10 ½ cups chicken stock, preferably homemade
6 tablespoons red wine vinegar

Preheat the oven to 325 F.

Bring the wine to a boil in a large saucepan over high heat. Boil rapidly until reduced to ½ cup.

Generously season the ribs on all sides with salt. Let stand for 10 minutes.

Transfer the ribs to a large roasting pan, bone side up. Scatter the garlic, shiitakes, carrots, onions, celery, ginger, allspice, cinnamon, konbu, and thyme on top of the ribs. Add the stock, vinegar, and the reduced red wine. Cover the pan tightly with foil, crimping the edges, around the rim of the pan. Transfer to the oven and braise until completely fork-tender, 3 ½ to 4 hours.

Remove the ribs from the oven and carefully remove the foil. Raise the oven temperature to 375 F.

When cool enough to handle, carefully transfer the rib to a dish. Remove and discard the bones and any bits of vegetables or herbs clinging to the meat. Set a fine-mesh sieve over a large measuring cup. Carefully pout all the liquid from the pan through the sieve; discard the solids. Let stand for a few minutes, then spoon the fat from the juices, discard the fat or use a fat separator. Pour the juices back into the roasting pan.

Return the ribs to the pan in a single layer and straddle the pan between 2 burners. Bring the liquid to a boil, then transfer the pan to the oven. Cook, basting frequently, until the ribs are glazed with a shiny coat, 5 to 10 minutes. The glaze should be saucy and cling to the ribs, but not sticky. And you should have at least 2 cups of it remaining for serving. Serve the short ribs topped with the glaze.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc